Lightly grease your pan. Lanlard says to use a 33 x 22cm (13 x 9in) Swiss roll tin. I used my silicone (I hate it) 9x9 in pan because I don’t have the other size. To grease it I just use the butter package easy peasy!

Mix the flour and sugar together.

Rub in the butter (with your hands! I love this part) until it resembles fine breadcrumbs.

Knead the mixture until it looks like dough.

Press mixture into the prepared pan.

Prick the shortbread lightly with a fork.

Bake for about 20minutes or until firm to the touch and very lightly browned.

Cool in tin/pan whatever it is you used.

shortbread

Caramel:

~ 100g unsalted butter

~ 100g light muscovado sugar

~ 750g condensed milk

Put all the ingredients into a pan and heat gently until sugar is dissolved.

Note: I found this a little confusing. Low heat, high heat, low heat and so on. It’s what I did, but I burnt it. I think my pan was too thin. I knew it was burning because after a stir I had some flecks in the mixture. Those shouldn’t be there it should be smooth and clear. It was usable though because I noticed it. Still tastes good….pan may take a bit to clean out though!!

caramel layer

Chocolate:

~ 200g milk or dark chocolate, broken into pieces

Melt the chocolate

Pour over caramel covered shortbread

Note: Everyone has different ways of melting chocolate. I always tend to use a glass bowl in a pan of simmering water. Before the chocolate is fully melted I remove it from the heat letting the hot chocolate do the rest of the melting. Hope that makes sense. Some people use the microwave. Use whatever method works for you!!